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3-Cheese Risotto with Cremini Mushrooms, Kale & Chives

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3-cheese risotto


I’ve been on a total kale kick lately, and it’s starting to drive my husband nuts! Personally, I’m loving it! Oh, and the kale’s pretty tasty, too! 😉 

Ha! I figure if I stay on it long enough, maybe the hubs will be more open to “regular” veggies! 😉

But seriously, really digging the kale as opposed to spinach. Sometimes, spinach can be just a bit too much for my taste buds to handle, and frankly, kinda makes me gag just a bit.

I can only eat so much of it, and then I have to turn it off like a switch! One more teeny bite and it would put me over the edge. 

But kale doesn’t bother me at all. To me, it’s extremely mild and almost tastes sweet. Kale’s health benefits are through the roof and is being called “the new beef”, “the queen of greens”, and a “nutritional powerhouse”!  

It can lower your cholesterol, supports our body’s detoxification and cardiovascular system, has over 45 antioxidant and anti-inflammatory flavonoids and carotenoids, and is linked to lowering risk for at least 5 different cancers including breast, colon, ovary, prostate and bladder.

Did you know it has 20 vitamins and minerals rated outstanding, and over 80 total?! No wonder they call it a little powerhouse!

I just like it because, well, it’s not only pretty, but I really enjoy the taste of it! You can sauté it right along with other veggies, or you can steam it, add it to soups, stews, casseroles, favorite international dishes, sauces, or even baked into breads and rolls!

Or you can eat it uncooked in everything from salads to smoothies and health drinks! 

So, this is a perfect solution for those who just don’t care for spinach, or who would just rather enjoy this instead!

This time I added some to a 3-cheese risotto along with some cremini mushrooms and it was divine!! I think next time, it may make an appearance in a classic red or a fun white lasagna, or maybe even on a pizza! Who knows?!

But this is for sure, it will definitely be delicious, too!

So pick up a bunch at your next run to the store! When you get it home, remove anything it’s wrapped or tied in, wrap it with paper towel and store in the veggie bin in a brown paper lunch sack. It will literally last for weeks!

Be sure to purchase a bunch that is fresh and not wilty and limp, though.

Hope you enjoy it as much as we do! Talk again soon! 🙂



4-6 servings


2 Tbl. butter

8 oz. sliced cremini mushrooms

2 cups fresh curly-leaved kale torn into small pieces using mostly the more tender curly edges and discarding the inner harder part near the stem

1/2 Tbl. butter

1/2 cup chopped onion

1/8 tsp. garlic salt

1/8 tsp. regular salt

1/8 tsp. white pepper

1 tsp. jarred minced garlic

3 cups chicken stock (up to 4 if needed – adding slowly)

1 cup arborio rice

1 Tbl. butter

1/4 cup heavy cream

1/8 cup finely grated asiago, lightly packed

1/8 cup finely grated parmesan, lightly packed

1/8 cup finely grated romano, lightly packed

2 Tbl.  snipped fresh chives



In small frying pan, melt 2 Tbl. butter and sauté mushrooms and kale for 2-3 minutes until just starting to get tender. Remove from heat and set aside.  

In medium to large saucepan, melt 1/2 Tbl. butter. Add onion, salts, pepper and garlic and saute for 3-4 minutes until onions are just getting softened. Add the stock.

Bring to a boil, reduce to a simmer, add rice, and simmer for 18 minutes stirring constantly until the mixture is creamy, bubbly and the rice is tender all the way through. *Add a bit more stock if needed towards the end if it gets to dry and thick and starts to stick and cook a little longer if needed. 

Stir in 1 Tbl. butter, cream, cheeses and chives. Stir until melted. Stir in mushrooms and kale. Simmer for 2 more minutes. Pour into serving bowl and garnish with more chives if desired. Serve immediately. 



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